Shun Blue Kiritsuke Knife

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The Shun Blue Steel series was developed in partnership with award-winning chef Chris Cosentino, known for his “nose to tail” philosophy of using the whole animal. These traditional Japanese knives feature a core of blue steel – a fine-grained carbon steel favored by professional chefs for its blazing sharpness – that is encased between two layers of stainless steel. In Japan, using a kiritsuke is a sign of a master chef. A skilled cook can do just about anything with this long-bladed knife, which functions like a chef's knife for all-purpose chopping, thin slicing and mincing.

Japanese san mai construction features carbon steel between two layers of stainless steel, providing the ultra-sharpness of carbon steel with the easier maintenance and added corrosion resistance of stainless steel.

Blue steel, hardened to 61 Rockwell, is a super-hard, fine-grained carbon steel known for taking and maintaining an extremely sharp edge (“blue” refers to the paper the raw steel comes wrapped in).

Mirror-polished blade has a bead-blasted edge where the two steels meet, showcasing the layered construction.

Traditional Japanese octagonal handle is made of gray PakkaWood.

8"-long blade, 4 1/2"-long handle. 0.5lbs.

Custom traditional Japanese wooden saya, or sheath, included with the knife for safety and convenience.